Murmura Chivda Recipe – Sharmis Passion

Murmura Chivda is a delicious snack made from peanuts, fried gram tempered with spices and mixed with puffed rice. It has a spicy, salty and slightly sweet taste which makes it very tasty to eat. It is popular as a quick home made breakfast as it takes less time and the ingredients are very simple.

It is made for evening tea snack or when you suddenly feel like eating something crunchy. It tastes lighter than many fried snacks but is still very satisfying to eat. You can also store it in a container and eat it anytime of the day. Because it stays crisp for a long time, it is a good snack to keep ready at home.

About Murmura Chivda

Murmura Chivda is a simple guilt-free snack made with puffed rice also known as puffed rice or pori. Puffed rice is mixed with fried peanuts, roasted gram, dry fruits and spices. This mixture creates a crunchy snack with distinct texture and taste. It is commonly prepared in many households as the ingredients are easily available.

The texture is crisp and airy as the puffed rice itself is very light. Apart from this, fried peanuts, almonds and coconut pieces give a nice crunch in every bite. The raisins add mild sweetness while the spices add heat and strong flavour. Each ingredient adds different bites that make the snack more interesting.

The flavor of this recipe comes from chilli powder, turmeric and fried curry leaves. All the ingredients together coat the puffed rice well and give a balanced taste. There’s no complicated cooking required and everything comes together fast. Tossing well while hot helps in spreading the spices evenly.

I usually make this when I need a quick breakfast at home. After it cools down I keep the puffed rice in a container so that it remains crisp for later use. It is also easy to pack in small containers for traveling or tea time snacks.

Puffed Rice Ingredients

• puffed rice – I used it for the light crunchy texture that makes the snack a pleasure to eat. If the puffed rice seems soft, you can dry roast it in a pan for a few minutes to bring back its crispiness.
• Peanuts – I have added just for crunch and taste, if you like peanut taste you can add more peanuts.
• fried gram dal – I used it in the mixture for extra crunch. It gives a mild nutty taste and goes easily with puffed rice. If it is not available then you can add peanuts instead.
• Raisin – I have added it to add slight sweetness to the mixture, they swell when fried and taste good with spicy ingredients.
• Almond – I cut and added it for crunch and flavor. You can take cashew nuts instead.
• Coconut – I added small pieces, it turns golden and crispy while frying, the light coconut adds flavor and extra texture.
• Curry leaf – I have added for aroma and taste, when fried they become crunchy and add traditional flavour.
• Green chilly – I chop it and mix it for spice and fresh taste. It imparts a spicy masala flavor through the mixture.
• chilli powder – I used it for spices and color. It coats the puffed rice evenly and gives a strong flavour.
• turmeric powder – I added it mainly for color in breakfast. It also adds a mild earthy flavor to the mixture.
• Sugar – I added small amount which is optional. It just balances the spicy and salty taste.
• Oil – I used it for frying, it helps release the flavor of the ingredients and sticks well to the puffed rice.

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How to make curry masala powder step by step

1. Get ready with all your materials. – First of all, heat the oil and add peanuts to it and fry them till they become crisp and then take them out and keep them aside. Now add fried chana dal to it and fry it till it turns golden and take it out and keep it aside.

2.Add chopped almonds, fry till golden, take out and keep aside. Now add raisins and fry until bubbles appear and turn golden and take them out and keep aside. Fry coconut pieces.

3.Fry until golden brown, take out and keep aside. Now add green chillies and curry leaves and fry till it becomes crispy. Now add all the remaining ingredients in the pan and toss well.

4. Add masala powder along with salt and sugar. Toss it well for uniform mixing.

5.Now add puffed rice, mix well and switch off. Cool then store in an airtight container.

Serve with tea!

Expert Tips

• roast – I always check puffed rice before using it. If it seems soft then I pan fry it for a few minutes so that it becomes crisp again.
• frying ingredients – I fry peanuts, raisins and dry fruits in oil. This helps cook the ingredients and release their full flavor.
• adjust seasoning – I add extra chilli for spicy taste. If making for children then reduce chilli powder and green chillies.
• mixture – I just mix the fried ingredients well with the puffed rice. This helps the spices to coat the puffed rice more evenly.
• coolant – I cool the mixture completely before storing. If stored in hot condition it loses its crisp texture.

serving and storage

Serve it as a crunchy snack with hot tea or coffee. It also works well as a quick snack in the evening or when you want to eat something light. After cooling completely, store in an airtight container. If stored properly, it remains crisp for a few days.

general questions and answers

1.Can I add cashew nuts?

Yes, you can replace almonds with cashews in puffed rice.

2.Can I skip raisins?

Yes, you can omit the raisins if you don’t like or don’t want the sweetness.

3.Can I reduce the spice level?

Yes, you can reduce chili powder and green chilies. This makes the taste of puffed rice lighter.

4. Why did puffed rice become soft?

If puffed rice absorbs moisture from the air, it becomes soft. Roasting it on a pan brings back its crispness.

5.How long does Murmura Chivda remain fresh?

It usually stays crisp for about four to five days when stored in an airtight container. Always keep the container tightly closed after use.

If you have any further questions about this Murmura Chivda Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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